Rhubarb streusel muffins

1 Jun

Baking for my old office was kind of my thing. Homemade scones, muffins, cookies. I felt like I showed up at work with Tupperware containers more days than not.

I realized yesterday that I’ve only baked for my new office twice in the nearly 6 months (!) I’ve been here. So I decided to snap out of it and bring something summery for my office today.

This recipe for rhubarb streusel muffins on Smitten Kitchen last weekend jumped right out at me (except I made a quick bread instead of muffins). Rhubarb is one of my favorite baking ingredients and seeing it at the farmer’s market means summer is definitely here. (Um, as does the 95 degree temperature outside)

*Note: she switched out some of the whole wheat flour for all purpose and I followed right along. I did 1 cup of all purpose and half a cup of whole wheat.

1/4 cup (31 grams) all-purpose flour
1/4 cup (28 grams) white whole wheat flour
1 tablespoon (13 grams) granulated sugar
3 tablespoons (38 grams) light or dark brown sugar
1/4 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of salt
3 tablespoons (42 grams) unsalted butter, melted

1 large egg
1/4 cup (50 grams) light or dark brown sugar
3 tablespoons (38 grams) granulated sugar
5 tablespoons (71 grams) unsalted butter, melted and cooled to lukewarm
3/4 cup (177 ml) sour cream
1 cup (approx. 120 grams) white whole wheat flour or whole wheat pastry flour (see Note)
1/2 cup (63 grams) all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)

Preheat oven to 375°F. Butter 12 muffin cups.

Make streusel: In a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.

Make muffins: Whisk egg in the bottom of a large bowl with both sugars. Whisk in butter, then sour cream. In a separate bowl, mix together flours, baking powder and baking soda and stir them into the sour cream mixture, mixing until just combined and still a bit lumpy. Fold in rhubarb and 1/3 (feel free to eyeball this) of the streusel mixture.

Divide batter among prepared muffin cups. Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere. Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.


Clearly my kitchen lighting needs work

The muffins look delicious too.



2 Responses to “Rhubarb streusel muffins”

  1. jamal June 1, 2011 at 5:21 pm #

    no, come bake for our office again!

  2. Char June 5, 2011 at 12:59 am #

    Thanks for sending to 22nd Street..ahem…

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